Chicken & Apple Sausage Crescent Rolls
37 min
|
easy
Recipe by Eunice
Introduction
These chicken and apple sausage crescent rolls are pigs in a blanket all grown up, with sweet-savory sausage, onion, thyme, and a swipe of Dijon tucked into a flaky, golden wrapper.
Perfect for game day, brunch, or late-night bites, they are handheld, party-proof, and I don't do bland, so expect big flavor and zero leftovers.
Ingredients (8 servings)
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Ingredients
- 1 package (8 oz) crescent roll dough crescent roll dough 8 oz (8 oz)
- 4 smoked chicken & apple sausages, casings removed smoked chicken & apple sausage links 4 ct
- 1 Tbsp olive oil olive oil
- 2 Tbsp onions, finely diced onion 0.13 ct
- ½ tsp dried thyme dried thyme 0.01 oz
- 1 Tbsp Dijon mustard Dijon mustard 0.57 oz
- 1 large egg, beaten large egg 1 ct
How to Make Chicken & Apple Sausage Crescent Rolls
-
Preheat and set up
Preheat the oven to 375 F and line a rimmed baking sheet with parchment for easy cleanup and crisp bottoms.
-
Sweat the onion
Heat the olive oil in a skillet over medium heat and cook the diced onion until soft and translucent, about 2 to 3 minutes.
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Brown the sausage
Add the sausage with casings removed and cook, breaking it up with a spoon, until lightly browned and no longer pink, about 4 to 6 minutes.
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Season and cool
Stir in the dried thyme and take the pan off the heat, then let the mixture cool for 5 minutes so it does not steam the dough.
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Add the Dijon
Stir the Dijon mustard into the cooled sausage mixture until evenly coated for a creamy, tangy binder that helps the filling hold together.
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Prep the dough
Unroll the crescent roll dough on a cutting board, separate into 8 triangles, and keep the dough cold so it stays easy to handle.
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Fill and roll
Spoon about 2 tablespoons of filling onto the wide end of each triangle, tuck the sides slightly, and roll toward the tip to seal in the sausage.
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Egg wash
Place rolls seam side down on the baking sheet and brush all over with the beaten egg for shine and deep color.
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Bake
Bake on the middle rack until puffed and deeply golden, 12 to 14 minutes, rotating the pan halfway if your oven has hot spots.
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Rest and serve
Cool for 5 minutes so the filling sets, then serve warm with extra Dijon on the side if you like a little snap.
Substitutions
- Crescent roll dough -> puff pastry triangles
- Swap with puff pastry cut into triangles for extra flake and a buttery shatter, and bake 2 to 3 minutes longer for full lift.
- Chicken & apple sausage -> spicy chicken sausage + finely diced apple
- Use spicy chicken sausage and fold in 2 tablespoons of very small diced apple per sausage for the same sweet-savory balance with a gentle kick and juicy pop.
- Egg wash -> heavy cream or unsweetened plant milk
- Brush with heavy cream or an unsweetened plant milk for a golden finish without egg, with slightly less sheen but still lovely browning.
Tips
- Keep the filling cool
- Warm filling melts the dough and causes blowouts, so let the sausage mixture cool to just warm or chill it for 10 minutes before rolling.
- Do not overfill
- Two tablespoons per roll is the sweet spot, because more filling will burst the seams and less filling will taste shy.
- Seal the tip
- Pinch the tip into the roll so it does not unfurl in the oven, and place the seam side down to keep everything snug.
- Crisp bottoms like a pro
- Preheat the baking sheet for 5 minutes before loading the rolls to jump-start browning and avoid soggy bottoms.
- Strain excess fat
- If the sausage renders a lot of fat, spoon off the extra so the filling stays cohesive and the dough stays flaky.
- Freeze for later
- Assemble the rolls, freeze on a sheet tray until firm, then bag and bake from frozen at 375 F for 15 to 18 minutes for weeknight magic.
Nutrition Facts *
| Energy | 123 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 7 | g |
| Carbohydrates | 12 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my rolls leaking filling?
- The filling was either too hot or there was too much of it, so cool the mixture and stick to about 2 tablespoons per roll while sealing the tip.
- How do I avoid soggy bottoms?
- Drain excess fat from the filling, use parchment, and preheat the sheet so the dough sets fast and releases steam.
- Can I keep the sausage in the casing and make bigger pigs in a blanket?
- Yes, cut sausages into halves, pat dry, and wrap one half per roll, then bake 14 to 16 minutes until the dough is fully cooked.
- Can I make these ahead for a party?
- Assemble and refrigerate up to 24 hours or freeze unbaked, then bake right before serving so they come out hot and crisp.
- How do I reheat leftovers without drying them out?
- Reheat on a parchment-lined sheet at 350 F for 8 to 10 minutes until the exterior re-crisps and the center is hot.
Serving Suggestions
Hot tip from my New York kitchen: whisk a teaspoon of honey into extra Dijon for dipping, because a little sweet with the smoke and thyme makes the flavors sing.
If you are feeling bold, dust the egg-washed tops with a pinch of smoked paprika or everything bagel seasoning before baking, then pour something crisp and bubbly to match that flaky, salty crunch.
More pairings:
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